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Popcorn is one of those versatile snacks that doesn’t have to be boring. There are many different choices out there when it comes to the type of popping corn to choose from, white, yellow, red, blue, heirloom, and so on. Once you chose the type of corn, you can decide what flavorings you want to add to the finished product. I prefer my popcorn with savory flare. In addition to the rosemary flavor, I have tried a mixture of chili powders and even za’atar seasonings.

In order to control the amount of fat used in the finished product I use an air popper.

I prefer extra virgin olive oil over butter to flavor my popcorn for this particular recipe. I certainly hope you enjoy this as much as I do.

1/2 cup of yellow popcorn kernels, or corn of your choice (this will yield approximately 8 cups of popcorn)
3 tablespoons of your favorite extra virgin olive oil/or butter
1/2 teaspoon kosher salt
1 teaspoon of rosemary powder (Penzys Spices)

Using your air popper, pop the corn per manufacturer’s instructions of your particular popper. Or use the stovetop method.

In a large bowl, add the popped corn, olive oil, salt and rosemary powder. Mix well and serve. Serves 2, if you decide to share.

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